• The Tatted Home Chef

Tequila Lime Chili Fajitas

Updated: Dec 8, 2021

Happy Taco Tuesday or really any day of the week for these delicious Tequila Lime Chili Fajitas!


  • 1-2 Pounds flank steak or skirt steak (chicken will work)

  • 3 Bell peppers, 1 of each color, red, yellow, and orange (can subsite for green bell pepper)

  • 1 Serrano or poblano pepper

  • 1 Onion

  • Bunch of Fresh cilantro

  • 2-3 Limes (or lime juice)

  • 1-2 Tablespoons Honey (or brown sugar)

  • Flour tortillas (corn will work, I like flour best)

  • Red Pepper Flakes

  • Cumin

  • Garlic cloves

  • Tequila (any kind)


Tequila Chili Lime Marinade

  • 3 Tablespoons avocado oil

  • 1/4 cup Tequila

  • 2 Limes juiced

  • 2 Tablespoons honey or brown sugar

  • 1 Teaspoon red chili flakes (adjust for your level of spice)

  • 1 Tablespoon cumin

  • 1 Serrano or poblano pepper

  • 4 cloves Garlic minced

  • 1/2 cup Chopped cilantro

  • Pat dry your flank or skirt steak (or chicken)

  • For pan fry slice your steak before marinating

  • Season your steak with salt and pepper on both sides

  • In a mixing bowl add the tequila, avocado oil, lime juice, honey or brown sugar, chili flakes, cumin, diced serrano or poblano, crushed garlic and cilantro.

  • In a 1 gallon zip lock bag or tubby add the flank steak and pour your marinade in

  • Let it sit in the fridge for 1 hour to 24 hours

  • Slice your peppers and onions

  • Make a margarita!

  • Prep either your grill, cast iron or carbon steel pan

  • Over medium high heat using your cast iron pan

  • Add dash or two of avocado oil

  • Add bell peppers and onion, season with salt and pepper

  • Cook for for 4-6 mins and then

  • On the grill or another pan sear your steak or chicken

  • Turn meat 1/4 turn continuing searing

  • Then flip the steak and repeat (remove from heat at 125-130 internal temp)

  • A little before the steak is finished, add honey and splash of tequila to your onions and peppers

  • Let the steak rest for a few minutes before slicing

  • Cut against the grain. Cutting against the grain is critical to ensuring that your steak fajitas are tender and have a melt in your mouth quality! For Flank Steak you normally cut length wise first down the middle, then cut across the grain for 2-3" long strips

  • Toss the sliced steak in with your veggies, give it a good toss

  • Warm up your tortillas in separate pan, or microwave with a moist paper towel

  • Make your Fajitas as you like! Add cheese, sour cream, favorite salsa or pico, squeeze of lime and dash of cilantro!

Serve and Enjoy!


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